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"Cauliflower, Cheddar and beer are featured in this rich and comforting soup. Garnish with crumbled bacon, if desired."

Ingredients:

2 cups cauliflower florets

1 tablespoon margarine

1/2 cup chopped onion

1 clove garlic, minced

1 teaspoon Worcestershire sauce

1 (12 fluid ounce) can or bottle beer

1 (14.5 ounce) can chicken broth

3 tablespoons cornstarch

3 tablespoons water

2 cups half-and-half cream

2 cups shredded Cheddar cheese

Directions:

1.

In a small saucepan
over medium heat, cook cauliflower in water to cover until just tender, 5
to 10 minutes. Drain and set aside.

2.

In a large pot over
medium heat, melt margarine. Stir in onion, garlic and Worcestershire
and cook until onion is translucent. Pour in beer and bring to a boil.
Pour in chicken broth and return to a boil. Then reduce heat, stir in
cauliflower, and heat through.

3.

In a small bowl,
combine cornstarch and 3 tablespoons water, stirring to dissolve. Set
aside. Stir half-and-half and Cheddar into the soup until the cheese
melts. Stir in cornstarch mixture and continue to cook and stir until
soup thickens. Serve at once.

The reason I would be interested in a "Tried & True" beer cheese recipe is because of fiascos that have a high probability of occurring using cheese as an ingredient unless you are certain of it's melting and incorporating properites. Which unfortunately led to the creation of Velveeta. I use Velveeta for 1 and only 1 recipe and it's my favorite mac & cheese recipe. It's great.

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